The study on the physicochemical characteristics of Xinjiang characteristics cheese within a ripening period of 50 days showed that the moisture decreased and changed significantly(P<0.01).The pH value reduced rapidly and reached the lowest value when ripened 20 days.The content of fat decreased.The content of pH4.6 soluble nitrogen was higher than 12%TCA soluble nitrogen and both of them were increased to some degree.It was got that the degree of protein degradation were deep after 30 days ripening through the analysis of electrophoretogram.The content of lactose decreased rapidly at first and then slowly.